Sweet Pickled Watermelon Rind
  • 4 cups watermelon rind
  • 2 tsp salt
  • 2 cups sugar
  • 1 1/4 cup cider vinegar or Blackberry Cabaret vinegar
  • 1/4 tsp ginger
  • 2 cinnamon sticks
  • 3 Tbsp Penzey's pickling spice blend (or other favorite spice blend)
  1. To prepare the rind, cut or scoop the red pulp from the watermelon rind, leaving a little bit of pink. Set pulp aside for another use. 

  2. Cut the outer skin from the rind, then chop the rind into 1 to 2 inch pieces for pickling. 

  3. Bring a large pot of salted water to a boil. Add watermelon rind pieces and boil until tender, 5 or so minutes. 

  4. Pour into a colander to strain, then transfer the rind into a large bowl. 

  5. In a saucepan, combine salt, sugar, vinegar, and spices. Bring to a boil and stir until sugar is fully dissolved. 

  6. Pour this liquid over the watermelon rind in the bowl. Place a plate in the bowl to submerge the rind fully into the liquid. Refrigerate 8 to 12 hours (overnight). Divide pickles and juice into glass jars.

Recipe Notes

Keep refrigerated.


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